So after many trial and error attempts, I think I finally found the perfect way to cut a bell pepper when stuffing it! I had always had issues with keeping the stuffing nice and intact, and once it cooks, I want it to be easy to cut as well. So, i think you guys will be pleasantly surprised when I show you my technique!
Prep: 10 mins | Cook: 40 minutes | Total: 50 mins
- 2 cups of white rice
- 1lb of Italian sausage, or use ground turkey
- 1 whole onion chopped
- 4-6 bell peppers ( I used an assortment of color).
- 1 large can of tomato sauce
- 3 gloves of garlic
- 2 cups of bread crumbs
- 2 cups of shredded cheddar cheese ( or a blend)2 cups of mozzarella cheese
I took the casing off the sausage during prep.
In a skillet on medium heat saute onions and garlic until translucent for about 5 minutes.
Next, Add the Italian sausage. Use a wooden spoon to chop it and blend it with the onion/garlic mixture.
When the sausage is about halfway done, add your cooked rice. I recommend not cooking the rice fully, it will finish cooking in the oven.
Next, add your tomato sauce.And if you like, add a bit of chopped parsley, but that is optional!
Cook it down for about 10 minutes.
While your sauce is cooking down, lets start preparing the bell peppers. Note how I sliced them like miniature boats.
I took the seeds and stem out, i turned them face up and sliced downward into the bell pepper, that way, they will lay flat and face up in the oven.
Next, in a bowl i combine bread crumbs, cheese and a little parsley and blend together with 1 tablespoon of extra virgin olive oil so that breadcrumb mixture will be a malleable.
Now, time to add the rice mixture. I noticed cutting the bell peppers this way i was able to get more stuffing in them!
Time for the breadcrumb mixture. Make sure its packed nice and tight! Pop them in the oven for a good 30-35 minutes or until the bell peppers are soft and the breadcrumbs are browned.
Just like this!
And now you’re ready to eat!!
Enjoy! See, it’s that simple! 🙂